This Cheesy Baked Chicken Alfredo Pasta is the epitome of cozy, satisfying comfort food. Tender pasta coated in a rich, creamy Alfredo sauce combines with juicy pieces of chicken and plenty of melted cheese for a dish that feels indulgent yet incredibly approachable. Baking it in the oven creates a golden, bubbly top layer that adds irresistible texture and depth. I once made this using a splash of oat milk mixed with cream, and it still turned out silky and rich without losing any of its classic charm. Whether you’re feeding a hungry family, hosting guests, or prepping a hearty make-ahead meal, this baked pasta delivers every time. It’s warm, familiar, and always a hit at the table.
Why You’ll Love This Recipe
This recipe is everything great comfort food should be—creamy, cheesy, hearty, and deeply satisfying. It’s easy to prepare, uses simple ingredients, and can be customized to suit your taste. The combination of Alfredo sauce, tender chicken, and perfectly baked pasta creates layers of flavor that feel both classic and comforting. The dish holds up beautifully for leftovers, reheats well, and can even be assembled in advance for weeknights when time is short. Whether served alone or alongside a fresh green salad, this baked pasta is delicious, dependable, and sure to become a household favorite.
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Cheesy Baked Chicken Alfredo Pasta – A Comforting, Crowd-Pleasing Classic
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
A rich, creamy, and comforting baked chicken Alfredo pasta made with tender chicken, al dente pasta, and a luscious homemade Alfredo sauce. Topped with melted mozzarella and Parmesan, this family-favorite casserole is perfect for cozy dinners or make-ahead meals.
Ingredients
- 12 oz penne or fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream (or half-and-half)
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 cups cooked chicken breast, diced or shredded
- 1/4 teaspoon ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in heavy cream, stirring constantly until smooth and thickened, about 3–4 minutes.
- Stir in Parmesan cheese, 1/2 cup mozzarella, nutmeg, salt, and pepper until melted and combined.
- Add cooked chicken and pasta to the sauce, tossing until evenly coated.
- Transfer mixture to the prepared baking dish and sprinkle the remaining mozzarella cheese on top.
- Bake for 20–25 minutes, until bubbly and golden brown on top.
- Garnish with chopped parsley and serve warm.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- For a lighter version, use milk instead of cream and reduce the cheese slightly.
- Add steamed broccoli or spinach for a veggie-packed variation.
- Can be made ahead and refrigerated — just bake an extra 10 minutes when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pasta – A sturdy pasta like penne, rigatoni, or fusilli works well because it holds the creamy sauce and bakes beautifully without becoming mushy.
Chicken Breasts – Diced or shredded chicken adds protein and substance. Boneless, skinless chicken breasts keep the dish lean yet tender when mixed with the sauce.
Butter – Forms the base of the Alfredo sauce, adding richness and helping the sauce cling to the pasta.
Garlic – A key aromatic that infuses the sauce with warmth and a savory foundation.
Heavy Cream – The heart of classic Alfredo, giving the sauce its creamy texture and luxurious mouthfeel. Almond milk or oat milk can be used for a lighter result.
Parmesan Cheese – Adds nutty, savory depth and helps thicken the sauce. Freshly grated Parmesan melts more smoothly.
Mozzarella Cheese – Essential for that stretchy, melty, baked-cheese finish. It browns beautifully in the oven.
Olive Oil – Used for cooking the chicken, adding light flavor and keeping it tender.
Italian Seasoning – A blend of herbs that enhances the creaminess of the sauce and adds balance.
Salt and Black Pepper – Essential for seasoning the chicken and ensuring the entire dish is flavorful.
Chicken Broth – Helps loosen the Alfredo sauce slightly, ensuring it coats the pasta evenly without becoming overly heavy.
Directions
Preheat your oven to 375°F (190°C). Cook the pasta in salted boiling water until just shy of al dente, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chicken pieces, seasoning generously with salt, black pepper, and a pinch of Italian seasoning. Cook until golden and cooked through, then remove from the skillet.
In the same skillet, melt the butter and add the garlic, cooking until fragrant. Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Add the Parmesan cheese and stir until melted and smooth. Season with additional salt and pepper if needed.
Add the cooked pasta and chicken to the sauce, stirring until everything is well coated. Transfer the mixture to a greased baking dish. Sprinkle the top generously with mozzarella cheese and an extra dusting of Parmesan.
Bake for 20–25 minutes, or until the top is golden and bubbly. Allow it to rest for a few minutes before serving to help the sauce thicken slightly.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 6 people generously. Preparation takes about 15 minutes, and baking requires 25 minutes, for a total time of 40 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through, or heat gently on the stovetop with a splash of milk or broth to restore creaminess. This dish can also be assembled ahead of time and refrigerated before baking.
Variations and Customizations
Veggie Boost – Add broccoli florets, spinach, or peas for extra color and nutrients.
Four-Cheese Upgrade – Mix in provolone, fontina, or Romano for a richer, more complex cheese flavor.
Spicy Kick – Add red pepper flakes or sliced Italian chili peppers for gentle heat.
Protein Twist – Substitute chicken with cooked shrimp, turkey, or Italian sausage.
Lighter Version – Use half cream and half milk, or replace heavy cream with evaporated milk for a lighter but still creamy sauce.
Herb Lovers – Add fresh parsley, basil, or thyme for brightness.
Gluten-Free Option – Use gluten-free pasta and check that your broth and cheeses are certified gluten-free.
Bacon Edition – Add crumbled cooked bacon for a smoky, salty contrast.
Garlic Lovers’ Version – Double the garlic and let it caramelize slightly for deeper flavor.
Crispy Topping – Combine breadcrumbs with melted butter and Parmesan for a golden, crunchy crust.
FAQs
1. Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works beautifully and saves time.
2. Can I make this dish ahead of time?
Absolutely—assemble the pasta but hold off on baking. Refrigerate and bake when ready.
3. Can I freeze baked Alfredo pasta?
Cream sauces don’t freeze perfectly, but the dish can be frozen for up to 1 month. Reheat gently.
4. What pasta holds the sauce best?
Penne, rigatoni, and fusilli are great choices because their ridges catch the sauce.
5. Can I lighten the sauce?
Yes—use half-and-half or evaporated milk instead of heavy cream.
6. How do I prevent the sauce from becoming too thick?
Add a splash of broth or milk while mixing everything together.
7. What other cheeses can I add?
Gruyère, provolone, and Romano all melt beautifully and add depth.
8. Can I make this dairy-free?
Use dairy-free cream, vegan butter, and vegan cheese alternatives.
9. How can I add vegetables without making it watery?
Blanch or sauté veggies first to remove excess moisture.
10. What can I serve with this dish?
A green salad, garlic bread, or roasted vegetables pair perfectly.
Conclusion
The Cheesy Baked Chicken Alfredo Pasta is the ultimate comfort meal—creamy, cheesy, and irresistibly satisfying. With its rich Alfredo sauce, tender chicken, and golden baked top, it’s a dish that brings everyone to the table with excitement. It’s simple to prepare, endlessly customizable, and ideal for both weeknight dinners and special gatherings. Serve it warm and bubbling, and enjoy every comforting bite.
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